Sunday, May 4, 2014

The Baking Easter Long Weekend - Red Velvet Cupcake

Over the Easter Long weekend, I was bored at home and wanting to do something different.

I am not really into baking much, but seeing a few of my freinds who bake such wonderful cakes. I was tempted to try!

Hence, my baking journey started here. The Red Velvet Cupcake that I would like to try to mimic! Apparently, it made famous at the "New York’s Waldorf Astoria hotel, these cakes are five star.
Simple to make yet spectacular as a centrepiece, these red velvet cakes with cream cheese icing are luxurious." (Quoted from taste.com.au)

I've looked on the "http://www.taste.com.au/recipes/28927/red+velvet+cupcakes" website and followed the recipie.
Apparently, Its suppose to look like this

But mine turned out to be looking a bit sad, like this image below.

The recipie details as below

350g (2 1/3 cups) plain flour

2 tablespoons cocoa powder

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

315g (1 1/2 cups) caster sugar

250ml (1 cup) buttermilk

185ml (3/4 cup) vegetable oil

2 eggs

3 teaspoons red food colouring

2 teaspoons white vinegar

Dollar Sweets Fairy Fives sprinkles, to decorate frosting

250g pkt cream cheese, at room temperature

100g butter, at room temperature

195g (1 1/4 cups) pure icing sugar, sifted

1 teaspoon vanilla extract

Steps as below how to make one

Preheat oven to 180°C. Line eighteen 80ml (1/3-cup) capacity muffin pans
with paper cases. Sift the flour, cocoa powder, bicarbonate of soda and
baking powder into a large bowl. Stir in the sugar

Whisk the buttermilk, oil, eggs, food colouring and vinegar in a jug
until combined. Make a well in the centre of the flour mixture. Add the
buttermilk mixture and stir until just combined.

Divide the mixture among the prepared pans. Bake for 20-25 minutes or
until a skewer inserted into the centres comes out clean. Transfer the
cupcakes to a wire rack to cool completely.

To make the cream cheese frosting, use an electric beater to beat the
cream cheese, butter, icing sugar and vanilla in a bowl until smooth.

Pipe the icing over the cupcakes and top with the sprinkles.

After thoughts -

I should had left the red velvet cupcake in the oven for a bit longer. As the recipe said 20-25mins in the oven each oven is different hence mine should be left in the oven for an extra 5 mins.

My cream cheese icing not sweet enough. I put in 100g instead of 195g of sugar.